Process of retting flax.



W. J. FERNIB.

PROCESS OF BETTING FLAX.

APPLICATION FILED JUNE 16,1913.

1,083,074. Patented Dec. 30, 1913.

2 SHEETS-SHEET l INVENTOR I WITNESSES 6 mm :4

- BY 7 w 5 (0% fifiw 7W ATTORNEYS W. J. FBRNIE.

PROCESS OF BETTING FLAX.

APPLICATION FILED JUNE 16, 1913.

1,083,074, Patented Dec. 30, 1913.

2 SHEETS-SHEET 2.

Q94 BY I W ATTORNEYS UNITED STATES PATENrb WILLIAM JAMES BERNIE, 0F DROMARA, IRELAND.

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J i Specification of Letters Patent.

Application filed June 16, 1913. Serial No. 774,004.

. which is simple and convenient to work, ca-

pable of producing a uniform product and of high grade can be operated at all times of the year, and avoids moving the straw om onetank to another during the retting process. v

The invention enables retting to be controlled either to obtain when dealing with the lower classes of'straw a reduction of the time of retting, or when dealing with the higher classes'of straw, a better color and strength of fiber with areduced number of operations.

-The invention consists in efiecting the retting in a slow and uniform flow of water (preferably warmed) supplied at the top of the vertically disposed straw, and withawn steadily and uniformly below the straw whereby the retting products are removed by downward displacement.

This invention further consists in the improvements in and relatingto the retting of fla'x and like straws hereinafter indicated.

Referring now to the accompanying drawings which illustrate my invention, Figure shows in perspective one form of tank for carrying out my improved process; Fig. 2"shows a sectional elevation of the tank shown in Fig. 1; Fig. 3 shows a plan of the bottom of the tank shownin Figs. 1 and 2, while' Fi 4 and 5 are enlarged detail views of t e channels shown in Fig. 3. Fig. 6- is a detail. 3 I

In carrying the invention into effect according to one form, the straw is first washed by a relatively slow current of water, the washing being continued for say from two to twelve hours according to the quality and conditions of the straw, then water containing a suitable bacterial food, say a waout by arranging the Patented Dec. so, 1913.

terysuspension of flour is supplied, the bath allowed to stand from two and retting continued in a slow current of warmwater until completech The adding of the food is delayed until after thewashing has been effected so that this initial Washing materially assists the process by carrying off the dirt and more soluble matters. This form of the process is carried straw in sheaves vertically in a suitabletank, (1, provided with a series of removable longitudinaland transverse cross-bars, b.- The cross-bars are ar-.

ranged at such the bars, so that when the liquid is introduced into the tank the sheaves rise or float until stoppedby the bars, and thus leave a space between their bottom ends and the bottom of the tank when the latter is full of liquid.

The liquid level of the tank is maintained at some distance above the top of the sheaves. The tank, a, may be say 18 feet long, 9 feet wide, and 5 feet deep, the arrangement of sheaves and the level of the liquid may be maintained at say 6 inches above the level of the upper surface of the sheaves.

It is important that the water should flow uniformly through the straw and for this purpose disturbance in the vessel is to be avoided, to this end it is caused to enter and be equally distributed throughout the top layer in the tank by nozzles, 0 d e and f, in the positions indicated. These nozzles are carried In the center of the tank a division piece, m, is disposed above the cross-bars, and is preferably detachably secured thereto. The length of the division piece in the present case is about 15 feet, so that a space of about 18 inches is left between the and the sides of the tank.

a circulation of the water in the top layers rightor left hand to three hours,

bottom of the tank. The

- the development of the rettin vber of slates or tiles, 1, are

by spaces, n,

direction accordingly, the rate of distribution being cont-rolled either by varying the rate of discharge from the nozzles or by varying the operative number of the same. The division piece, m, prevents the formation of cross currents or eddies, and thus allows the incoming fluid to be uniformly distfiibuted throughout the top layer of the tan To assist in causing the water to pass through the tank by a displacement method insuring as nearly direction from top to bottom at a uniform rate over the area of the tank, I arrange the bottom of the tank as shown in'Fig. 3, to give asnearly as possible a uniform rate of withdrawal over the area of the tank. In this arrangement two grids, g and h, are interconnected with one another the grid, it being also connected to the outlet 2'. From these grids, channels, I and k, radiate, the

construction of the channels being shown in the detail views, Figs. 4 and 5. These channels are formed in the present case of semicircular section, on the top of which a numdisposed {which are arranged so that their upper surfaces are flush with the bottom of the tank. These tiles-are separated from one another so that the grids and spaces insure that the flow of water through the tank takes place in a vertical direction at a nearly uniform rate.

The rate of flow varies with the nature of the straw and in some cases in accordance with the progress of retting but for a vessel of the dimensions above indicated, a normal rate of flow would be about 300 gallons per hour, although in exceptional conditions it might be reduced even to stoppage or increased to say 800- gallons per hour.

It will be understood that the arrangement of channels may be modified from that abbve described, so long as they are arranged in such a manner as to provlde a. uniform flow of the liquid through the straw in a vertical direction.

When the washing is deemed suflicient, the tank is drained At this stage a suitable food-stuff for theretting bacteria can be added to the ingoing water, and in this way bacteria is assisted. Or the food may be ded to water in'a separate tank and run into the retting tank till'the latter is full as before, the filling being done rapidly from the bottom so as to secure uniform distribution. throughout the straw.

and continued till the retting is completed. The food-stuff should be uniformly mixed with the water and may consist of proteid of either animal or vegetable origin, which may be. used either in admixture with other subas possible that the liquid passes through the tank in a vertical After about'2 hours rest, the slow flow of water is started as before stances or purified e. g. casein or any other suitable nitrogen-containing food-stuff may be used.' The retting is preferably carried out at a temperature of from 20 C. to 40 C. and at 30 C. will generally be found to have terminated in about four days including the initial washing. In some cases it may be desirable to decrease the rate of retting to improve the color and strength of the fiber 6. g. by working at a lower temperature. After retting has been completed in this way the material is subjected to the usual subsequent dryin storage, etc..

In addition to the a vantages already indicated, it is important to observe that by proceeding according to the present invention it is possible practically wholly to obviate loss of fiber and'this is largely due to the uniformity of the retting which takes place, and the control under which the retting is effected.

It will be understood that the present invention may be carried into effect inmany different ways, and that the specific form above described is referred to by way of example only.

Having now described my invention, what I claim as new and desire to secure by Letters Patent is 1. A process for retting fiber-yielding straws consisting in disposlng said straws vertically in a compact mass in an appropriate container, filling the said container with water and continuously replacing said water by slow withdrawal at the base and co-incident introduction without disturbance of the same amount of fresh water at the top of the container; as set forth. k/

2. A rocess of retting flax straw co'nsistmg in isposing said straw vertically in a compact mass in an appropriate container,

causing a slow current of warmed water to pass through said container and constrain'-- ing "said current to traverse the mass uniformly in a vertical direction from the top to the bottom; as set forth.

3. A process of retting flax straw consisting in disposing said straws vertically in a compact mass on and at some distance from the bottom of an appropriate container, filling said container with warmed water to some distance above the level of said straws and continuously displacing the water from between the straws by slow withdrawal of the water at the base of the vessel and replacement by a fresh quantity introduced at the top and constraineduniformly to enter and pass through the straw mass in averti: cal direction; asset forth.

4. A process for rettingsfiax straw includsaidcontainer as a gentle current circulating with only horizontal velocity over said ing disposing said straws vertically and in a straws and withdrawing the water at the same rate as of i of the forth.

ing di ,forml water 10 straw,

uniformly distri ntroducti'on from the base at a large number of points buted over the same; as set mass and process for retting flax straw includsposing the straw vertically in a uniy vertically flowing slow current of currentof flowing water; as set 'forth'.

In testimony whereof I have signed my name to this speclfication in the presence of two subscribing witness WILLIAM JAMES FERNIE.

Witnesses: I

M. ATKINSON ADAM, BERTRAM H. MATTHEWS.

, and! again subjecting it to said 

